Sour cream cheesecake

sour cream cheesecake
2H 15M



1.Grease 2-litre (8-cup) pudding steamer. Cut two long strips of baking paper; place strips on inside of steamer, crossing over at the bottom, extending 5cm over side of steamer.
2.Beat cream cheese, sugar and vanilla in small bowl with electric mixer until smooth. Add eggs, sour cream, juice and flour; beat until smooth. Spoon mixture into steamer.
3.Place steamer, without lid, in 4.5-litre (18-cup) slow cooker; pour enough boiling water into cooker to come halfway up side of steamer. Cook, covered, on low, 1 hour.
4.Meanwhile, blend or process biscuits until fine. Add butter; process until combined. Remove lid from cooker. Press biscuit mixture on top of cheesecake; top with three layers of absorbent paper. Cook, covered, on low, for a further 45 minutes.
5.Remove steamer from cooker; cool. Cover; refrigerate overnight.

The baking paper strips are used to help remove the cheesecake from the steamer once it’s been refrigerated overnight. Place the steamer upside down on a serving plate, gently pull on the paper strips and the cheesecake will ease away from the side of the steamer.


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